Ingredients with Measurements:
- 1 pound of Pratolina pasta
- 2 cups of fresh spinach, chopped
- 1 cup of ricotta cheese
- 1/2 cup of grated Parmesan cheese
- 2 cloves of garlic, minced
- 2 tablespoons of olive oil
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling pasta
- Colander
- Large skillet
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the Pratolina pasta and cook for 8-10 minutes or until al dente. Drain the pasta and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes or until fragrant.
3. Add the chopped spinach to the skillet and cook for 2-3 minutes or until wilted.
4. Stir in the ricotta cheese and Parmesan cheese until well combined.
5. Add the cooked Pratolina pasta to the skillet and toss until the pasta is coated in the spinach and ricotta mixture.
6. Season with salt and pepper to taste.
7. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 18g
Carbohydrates: 55g
Protein: 20g
Sodium: 400mg
Substitutions for ingredients:
- Pratolina pasta can be substituted with any other type of pasta.
- Fresh spinach can be substituted with frozen spinach.
- Ricotta cheese can be substituted with cottage cheese or goat cheese.
- Parmesan cheese can be substituted with Pecorino Romano cheese.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Add sun-dried tomatoes for a burst of sweetness.
- Add red pepper flakes for a spicy kick.
Tips and tricks:
- Be sure to salt the pasta water for added flavor.
- Reserve some pasta water to add to the skillet if the mixture is too thick.
- Use a high-quality Parmesan cheese for the best flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large pasta bowl and garnish with fresh parsley.
Garnishes:
Fresh parsley or basil
Pairings:
- Serve with a side salad for a complete meal.
- Pair with a glass of Chianti or Pinot Noir.
Suggested side dishes:
- Caesar salad
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the mixture is too thick, add some reserved pasta water to thin it out.
- If the pasta is too dry, add a drizzle of olive oil.
Food safety advice:
- Be sure to cook the pasta and spinach thoroughly.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Pratolina is a type of pasta that originated in Italy. It is similar to penne, but with a wider diameter.
Flavor profiles:
Creamy, cheesy, and slightly garlicky.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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Region: Italian